Marinate the prawns in red chilli powder and turmeric powder for half an hour
Heat coconut oil in a pan and add the chopped shallots. Sauté for 2-3 minutes on medium flame before adding the ginger garlic paste
Once this is cooked, add kashmiri chilli powder, pepper powder and coriander powder. Combine and cook the masala
Add the tomatoes and cook it covered till the tomato melts in and oil starts leaving the masala
Tip in the marinated prawns along with the curry leaves and green chilli. Toss this well in the masala.
Cook them until done which takes a maximum of ten minutes depending on the prawn size. Keep it covered first half of the time and uncovered for second half.Either uncover and let the masala run dry or have it in semi gravy form.
By Ria Samuel